Pumpkin ravioli sauce recipe

Pumpkin seeds are full of flavour and very nutritious. You can find them in health food stores but they are generally becoming more available everywhere. They give a wonderful nuttiness to the sauce in this unusual pasta dish

Pumpkin ravioli sauce recipe

linguine with pumpkin & mint sauce with cheese

 

 

for the Pumpkin ravioli sauce

150g pumpkin seeds 50g mint leaves

3 garlic cloves, chopped a pinch of ground cumin

1/2 teaspocn dried chilli flakes 150ml virgin olive oil

250g pumpkin flesh, cut into 1em dice

4 tablespoons olive oil

salt and freshly ground black pepper 450g linguine

100g feta cheese, crumbled shavings of Parmesan cheese to serve

Preheat the 0ven to 180°C/350°F/gas mark 4. For the Pumpkin ravioli sauce, roast the pumpkin seeds on a baking sheet for 10 minutes until fragrant. Leave to cool, then place in a blender with the mint, garlic, cumin and chilli flakes. Blitz to a fine pasta and then, with the motor running, slowly pour in enough olive oil to give a smooth, slightly runny sauce. Season and set aside Place the pumpkin on a baking sheet, toss with the olive oil and some salt and pepper and bake for 10-15 minute, until tender and lightly browned. Meanwhile, cook the pasta in a large pan of boiling salted water until al dente, Drain the pasta, toss it with the sauce and adjust the seasoning Top with the roasted pumpkin and feta cheese, sprinkle over some Parmesan shavings and serve. spaghettitesting.com/pumpkin-ravioli-sauce-recipe/

Done